Corn Pepian Recipes

GRANDMA MOORE'S CREAMED CORN

Steps:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

RECADO DE PEPIAN INDIO (GUATEMALAN PEPIAN INDIO SAUCE)

Steps:

• Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
• Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
• Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

MEXICAN CORN

Steps:

• In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

CHICKEN IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)

Steps:

• Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
• Strain, reserving the broth.
• Skin and bone the chicken, and set aside.
• To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
• Puree the sesame seeds with the almonds and 2 cups of the chicken broth.
• Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
• Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
• Add the chiles, olives, capers and chicken.
• Simmer for 10 minutes, and serve hot.

MEXICAN STREET CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corn, in husks, directly on the oven rack.
• Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
• Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

PEPIAN DULCE (PORK IN SWEET GUATEMALAN SAUCE)

Steps:

• Combine water, pork loin, onion, salt, and garlic in a large pot. Bring to a boil; reduce heat and simmer until an instant-read thermometer inserted into the pork reads at least 145 degrees F (63 degrees C), about 30 minutes.
• Transfer pork to a bowl. Strain broth into another bowl and reserve. Discard onion and garlic; keep the strainer handy.
• Toast pasilla chile peppers in a hot skillet until fragrant, about 1 minute. Tear into small pieces and place in a bowl; cover with 1 cup pork broth and let soak, about 30 minutes.
• Combine tomatoes and onion in the same skillet; cook and stir until lightly charred, about 5 minutes. Transfer to a bowl. Toast sesame seeds, squash seeds, and cinnamon stick in the skillet until browned, 1 to 2 minutes. Add to the bowl. Tear bread roll into pieces and toast it with the baguette in the skillet until browned, about 2 minutes. Add to the bowl.
• Working in small batches, blend the soaked chile peppers, the tomato and onion mixture, the squash seeds, sesame seeds, cinnamon stick, allspice, peppercorns, and the toasted breads with about half of the pork broth until smooth.
• Strain each batch of sauce through the sieve into a bowl; repeat until all sauce ingredients are pureed.
• Heat olive oil in a large pot over medium heat. Pour in sauce; cook and stir until heated through, about 3 minutes. Season with brown sugar and salt. Stir in pork, remaining broth, almonds, and prunes. Cook until flavors combine, about 10 minutes.